3 tbsp. pan drippings (poultry, beef or pork)
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 tsp. garlic salt
1/2 c. chopped celery
3 tbsp. flour
2 c. tomato juice
1/2 tsp. oregano
1/2 tsp. basil
1 tbsp. monosodium glutamate

In a 10" skillet, over moderate heat, add pan drippings. Saute vegetables until limp, about 5 to 7 minutes. Blend in flour, cook until light brown. Add tomato juice, stirring until sauce thickens. Season with salt, pepper, oregano, basil and garlic. Yield: 2 cups.